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Heat oil in a frying pan or saucepan over a medium heat. Add the diced chicken, season with salt and pepper, then sprinkle over the Italian herbs.
Cook for 5 minutes to brown the chicken.
Add the crushed garlic and sliced spring onion, stir and cook for 2 minutes.
Sprinkle flour over the chicken mixture and cook for another minute.
Dissolve the stock cube in the boiling water, then pour into the pan along with 1 cup of milk. Stir to combine.
Add the macaroni and cook, stirring for 5 minutes. Pour in the last ½ cup of milk and cook for another 5 minutes. The macaroni should almost be cooked.
Stir in the peas and grated cheese, cook for a few more minutes until the cheese has melted and the peas are heated through. Season with salt and pepper to taste. Serve immediately.